Mushrooms, shiitake The World's Healthiest Foords are health-promoting foods that can change your life. Watch for the launch of our new WHFoods 7-Day Meal Plan on January 23rd! The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or advertising. Our mission is to help you eat and cook the healthiest way for optimal health. Mushrooms, shiitake Long a symbol of longevity in Asia because of their health-promoting properties, shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years. More recently, their rich, smoky flavor has endeared them to American taste buds. These exotic hearty mushrooms can now be found in supermarket shelves across the U.S. throughout the year. Like other mushrooms, these specialty mushrooms are as mysteriously unique as they are delicious. While often thought of as a vegetable and prepared like one, mushrooms are actually a fungus, a special type of living organism that has no roots, leaves, flowers or seeds.

What's New and Beneficial about Shiitake Mushrooms Although immune system support has often received much of the spotlight in shiitake mushroom research, recent study results involving support of the cardiovascular system have caught the attention of many researchers. In particular, recent studies have shown the ability of shiitake mushrooms to help protect us against cardiovascular diseases (including atherosclerosis) by preventing too much immune cell binding to the lining of our blood vessels. In order for immune cells and other materials to bind onto our blood vessel linings, certain protein molecules—called adhesion molecules—must be produced and sent into action. By helping to block the adhesion molecule production process, substances in shiitake mushrooms can help protect our blood vessels. (The adhesion molecule production that is partially blocked by shiitake mushroom components includes the adhesion molecules ICAM-1, VCAM-1, and E-selectin.) Shiitake mushrooms have long been recognized as a very good, non-animal food source of iron. But a recent preliminary study has determined that the bioavailability of iron from shiitake mushrooms may be even better than we thought.

Although conducted on laboratory animals (female rats) rather than humans, this study found the iron in dried shiitake mushroom to be equally as bioavailable as supplemental iron in the form of ferrous gluconate. (Ferrous gluconate is a very commonly used low-dose iron supplement.) While we don't usually spotlight research on laboratory animals, we found this result to be especially promising for individuals who consume little or no animal products and are often looking for foods that can supply valuable amounts of bioavailable iron. Shiitake mushrooms can be one of the most sustainable foods in your diet! While the majority of shiitake mushrooms produced worldwide have been grown on sawdust block in a non-natural setting, it is fully possible for shiitake mushrooms to be produced on natural hardwood logs in a forest setting. This approach to shiitake mushroom production is called "forest farming" and it has become an especially popular way of growing shiitake mushrooms in the U.S, where there are now more than 200 shiitake mushroom growers. Unfortunately, forest farming is not a requirement for organic certification of shiitake mushrooms.

However, all of the plant crop standards in the National Organics Program regulations apply to shiitake mushroom production, and so the combination of these two features—certified organic shiitake mushrooms that have also been forest farmed—can make a great food choice in terms of sustainable agriculture. Just look for the USDA's organic logo on your shiitake mushrooms to determine if they are certified organic. Then check for information about forest farming on the packaging. If no information is provided, there is a good chance that your shiitake mushrooms were not forest farmed. For this reason, we encourage you to ask your store staff or contact the product manufacturer to determine if your shiitake mushrooms were grown on hardwood logs in a natural forest environment. WHFoods Recommendations People do not usually consider including mushrooms as part of their meals for their nutritional content. However, shiitake mushrooms are rich in B vitamins—they are an excellent of pantothenic acid, a very good source of vitamin B2, and a good source of vitamin B6, niacin, choline, and folate.

Additionally, they are concentrated in minerals, being an excellent source of selenium and copper, a very good source of zinc, and a good source of manganese. They are also a good source of vitamin D (in the D2 form) and dietary fiber. They also provide a wide variety of unique phytonutrients. To maximize their flavor and the retention of their nutrients it is important to not to overcook them. That's why we recommend Healthy Sauteeing shiitake mushrooms for just 7 minutes to bring out their best flavor while maximizing their nutrient retention. For more on our Nutrient-Rich Way of Cooking shiitake mushrooms see the How to Enjoy section below. Mushrooms, Shiitake, cooked folate 4% This chart graphically details the %DV that a serving of Mushrooms, shiitake provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Mushrooms, shiitake can be found in the Food Rating System Chart .

A link that takes you to the In-Depth Nutritional Profile for Mushrooms, shiitake, featuring information over 80 nutrients, can be found under the Food Rating System Chart. References Health Benefits Shiitake, maitake, and reishi mushrooms are widely referred to as "medicinal mushrooms" due to their long history of medical use, particularly in oriental medicine traditions. It's important to distinguish, however, between extracts and medicinal preparations made from these mushrooms and their appearance as whole foods in an everyday diet. Most of the medicinal research on shiitake mushrooms has been conducted on laboratory animals or on individual cells studied in a laboratory setting. There are hundreds of lab and animal studies that clearly document the medicinal properties of shiitake mushroom extracts. As important as these studies are in a medical context, they are still very different from studies that examine shiitake mushroom as a common and beloved food. In contrast to the wealth of medicinal research on shiitake mushrooms, there are very few studies on shiitake mushrooms in the human diet. Among the human dietary studies that do exist, however, there is a clear message about shiitake mushrooms: they can provide us with some fantastic health benefits.

Below are areas of health support that make the top of our list for shiitake mushrooms when enjoyed as a whole food. Shiitake Mushrooms' Immune Support No health benefit is better documented for shiitake mushroom than immune support. In fact, the immune support track record for this mushroom is fascinating. On the one hand, numerous studies have shown the ability of whole shiitake mushrooms to help prevent excessive immune system activity. On the other hand, an equal number of studies have shown the ability of shiitake mushrooms to help stimulate immune system responses under certain circumstances. In other words, from a dietary perspective, shiitake mushrooms appear able to enhance immune function in both directions, giving it a boost when needed, and cutting back on its activity when needed. It's important to note that dietary shiitake mushroom intake—unlike intake of medicinal shiitake extracts—has not been shown to be strongly suppressive of the immune system or strongly activating. From our perspective, this finding makes sense. We wouldn't want our everyday foods to strongly suppress or strongly activate any body system.

What we would want from our foods is support of body systems under a variety of circumstances—and that is exactly what we get from shiitake mushrooms with respect to our immune system. One especially interesting area of immune system support involves the impact of shiitake mushrooms on immune cells called macrophages. Among their many important activities, macrophage cells are responsible for identifying and clearing potentially cancerous cells from the body. In order to carry out this task, they need to be "activated" in a particular way. (In more scientific terms, their activated phenotype needs to reflect a higher level of interleukin 1-beta and tumor necrosis factor alpha, and a lower level of interleukin 10.) Shiitake mushrooms are able to help macrophage cells achieve this activated profile so that they can do a better job clearing potentially cancerous cells. Researchers refer to this result as an "anti-cancer immunity" that is enhanced by shiitake mushroom intake. The most famous immune-supportive components in shiitake mushrooms are its polysaccharides.

(Polysaccharides are large-sized carbohydrate molecules composed of many different sugars arranged in chains and branches.) Although many fungi are well-known for their polysaccharides, no single fungus has been more carefully studied than the shiitake mushroom. We know that this fungus is unique in its variety of polysaccharides, and especially its polysaccharide glucans. (Glucans are polysaccharides in which all of the sugar components involve the simple sugar glucose.) Among the glucans contained in shiitake mushroom are alpha-1,6 glucan, alpha-1,4 glucan, beta-1,3 glucan, beta-1,6 glucan, 1,4-D-glucans, 1,6-D-glucans, glucan phosphate, laminarin, and lentinan. Shiitake mushrooms also contain some important non-glucan polysaccharides, including fucoidans and galactomannins. The immune-related effects of polysaccharides in shiitake mushrooms have been studied on laboratory animals under a wide variety of circumstances, including exercise stress, exposure to inflammation-producing toxins, radiation exposure, and immunodeficiency.

Under all of these circumstances, the polysaccharides in shiitake mushrooms have been shown to lessen problems. There is also some evidence that shiitake mushrooms' polysaccharides can help lower total cholesterol levels. Cardiovascular Benefits of Shiitake Mushrooms The cardiovascular benefits of shiitake mushrooms have been documented in three basic areas of research. The first of these areas is cholesterol reduction. d-Eritadenine (also called lentinacin, or lentsine, and sometimes abbreviated as DEA) is one of the most unusual naturally occurring nutrients in shiitake mushrooms that has repeatedly been shown to help lower total blood cholesterol. This nutrient is actually derived from adenine—one of the building blocks (nucleotides) in the mushroom's genetic material (DNA). The beta-glucans in shiitake mushrooms are also very likely to contribute to its cholesterol-lowering impact. Another basic area of cardiovascular support involves the interaction between our cardiovascular system and our immune system. Recent studies have shown that shiitake mushrooms can help protect us against cardiovascular diseases (including atherosclerosis) by preventing too much immune cell binding to the lining of our blood vessels.

In order for immune cells and other materials to bind onto our blood vessel linings, certain protein molecules—called adhesion molecules—must be produced and sent into action. By helping to block the adhesion molecule production process, substances in shiitake mushrooms can help protect our blood vessels. (The adhesion molecule production which is partially blocked by shiitake mushroom components includes the adhesion molecules ICAM-1, VCAM-1, and E-selectin.) A final basic area of cardiovascular benefits involves antioxidant support. Chronic oxidative stress in our cardiovascular system (ongoing, oxygen-based damage to our blood vessel linings) is a critical factor in the development of clogged arteries (atherosclerosis) and other blood vessel problems. One of the best ways for us to reduce our risk of chronic oxidative stress is consumption of a diet rich in antioxidant nutrients. Shiitake mushrooms are a very good source of three key antioxidant minerals: manganese, selenium, and zinc. They also contain some unusual phytonutrient antioxidants. One of the best studied is ergothioneine (ET). This unique antioxidant is derived from the amino acid histidine, although it's unusual since it contains a sulfur group of molecules that are not present in histidine itself.

In studies on ET and our cells' oxidative stress levels, one fascinating finding has been the special benefits of ET for cell components called mitochondria. Mitochondria use oxygen to produce energy for the cell. Heart cells have greater concentrations of mitochondria than most any other cell type in the body. For this reason, researchers believe that ET may be one of the key nutrients from shiitake mushrooms that provide us with cardiovascular support. Anti-Cancer Benefits of Shiitake Mushrooms Most of the research on shiitake mushrooms and cancer has been conducted on laboratory animals or on individual cells in a laboratory setting and has involved mushroom extracts rather than whole mushrooms in food form. For this reason, our understanding of the anti-cancer benefits of shiitake mushrooms as a whole, natural food is still preliminary. But based on research to date, we believe that adding shiitake mushrooms to your diet is likely to offer you anti-cancer benefits, especially with respect to prevention of prostate cancer, breast cancer, and colon cancer. Medicinal extracts from shiitake mushrooms have been studied much more extensively than the whole food itself.

In cell and laboratory animal experiments, numerous components of shiitake mushrooms have been show to help block tumor growth, sometimes by triggering programmed cell death (apoptosis) in the cancer cells. These components have been collectively referred to as "anti-tumor mycochemicals" provided by shiitake mushrooms. Researchers have speculated that more than 100 different types of compounds in shiitake mushrooms may work together to accomplish these anti-tumor results. While the unique polysaccharides in shiitake mushrooms were first thought to be its primary anti-cancer compounds, scientists are now convinced that shiitake provides many non-polysaccharide substances that have anti-tumor effects. Other Benefits of Shiitake Mushrooms The special combination of antioxidants found in shiitake mushrooms together with their highly flexible support for immune system function make them a natural candidate for providing us with protection from a variety of problems involving oxidative stress and immune function. This includes rheumatoid arthritis (RA), an area that has begun to interest shiitake mushroom researchers. Although research in this area is preliminary, we expect to see large-scale human studies confirming the benefits of shiitake mushrooms for prevention of RA.

Medicinal extracts from shiitake mushrooms have well-documented effects on a variety of micro-organisms, including bacteria, fungi, and viruses (including human immunodeficiency virus-1, or HIV-1). While we have yet to see large-scale human studies on whole food intake of shiitake mushrooms and decreased susceptibility to colds, flu or other problems related to unwanted activity of micro-organisms, this is a very likely area for future food research and discovery of health benefits. Description Shiitake mushrooms have brown, slightly convex caps that range in diameter from about two to four inches in diameter. They belong to the basidiomycete family of fungi. Until the early 1990's, they were widely known by their scientific genus-species name of Lentinus edodes. However, during the late 1980's and early 1990's this genus-species name for shiitake mushrooms was largely phased out and replaced by a new genus-species name, Lentinula edodes. The common name for this mushroom, "shiitake," comes from the Japanese language.

"Shii" in Japanese refers to wood belonging to the Pasania species of tree on which shiitake mushrooms naturally grow. "Take" simply translates as "mushroom." You may sometimes also hear shiitake mushroom being referred to as the "Black Forest mushroom," and they do indeed grow naturally in that German mountain range. Other mushrooms with Asian roots that are also becoming more popular are reishi (Ganoderma lucidum) and maitake (Grifola frondosa). Reishi mushrooms usually have an antler or rounded, fan shape; the most popular type of reishi is red in color, although that is just one of the six colors in which they grow. Maitake mushrooms grow in a formation of clustered brownish fronds of fan-shaped petals and are commonly known as "Hen of the Woods." These types of mushrooms are available in food markets specializing in Asian foods. History Shiitake (as well as reishi and maitake) mushrooms have grown wild since prehistoric times. Their therapeutic value has been prized in Asian countries, where they originated, for thousands of years.

They play a critical role in Asian medicinal traditions and were noted in some of the first books on herbal medicine written thousands of years ago. In the past few decades, these mushrooms have become more popular in the United States as a result of an expanding body of scientific research supporting their numerous health benefits. The U.S. is currently home to approximately 200 commercial growers of shiitake mushrooms, and nearly half of those growers use forest farming to produce shiitake mushrooms in a natural forest setting using downed hardwood trees as the cultivation medium. Although Japan was at one time the world's largest producer of shiitake mushrooms, that distinction now goes to China, which produces over 80% of all commercially sold shiitake mushrooms. Japan, Korea and Taiwan also produce shiitake mushrooms, as does the United States. One quickly growing market for shiitake mushrooms is Brazil, which currently produces more shiitake mushrooms than any other South American country. How to Select and Store Shiitake mushrooms are available in many grocery stores throughout the country. If your local store does not carry fresh reishi or maitake mushrooms, investigate the Asian food stores in your area as they oftentimes carry these specialty mushrooms.

Look for mushrooms that are firm, plump and clean. Those that are wrinkled or have wet slimy spots should be avoided. At WHFoods, we encourage the purchase of certified organically grown foods, and shiitake mushrooms are no exception. Repeated research studies on organic foods as a group show that your likelihood of exposure to contaminants such as pesticides and heavy metals can be greatly reduced through the purchased of certified organic foods, including shiitake mushrooms. In many cases, you may be able to find a local organic grower who sells shiitake mushroom but has not applied for formal organic certification either through the U.S. Department of Agriculture (USDA) or through a state agency. (Examples of states offering state-certified organic foods include California, New York, Oregon, Vermont, and Washington.) However, if you are shopping in a large supermarket, your most reliable source of organically grown shiitake mushrooms is very likely to be shiitake mushrooms that display the USDA organic logo. The best way to store loose shiitake mushrooms (as well as maitake or reishi mushrooms) is to keep them in the refrigerator in a loosely closed paper bag. They will keep fresh for about one week.

Dried mushrooms should be stored in a tightly sealed container in either the refrigerator or freezer where they will stay fresh for six months to one year. Here is some background on why we recommend refrigerating shiitake mushrooms. Whenever food is stored, four basic factors affect its nutrient composition: exposure to air, exposure to light, exposure to heat, and length of time in storage. Vitamin C, vitamin B6, and carotenoids are good examples of nutrients highly susceptible to heat, and for this reason, their loss from food is very likely to be slowed down through refrigeration. Tips for Preparing and Cooking Tips for Preparing Shiitake Mushrooms Mushrooms are very porous, so if they are exposed to too much water they will quickly absorb it and become soggy. Therefore, the best way to clean mushrooms without sacrificing their texture and taste is to clean them using minimal, if any, water. To do this, simply wipe them with a slightly damp paper towel or kitchen cloth. You could also use a mushroom brush, available at most kitchenware stores. If the fresh mushrooms become dried out because of being stored for too long, soak them in water for thirty minutes.

The Nutrient-Rich Way of Cooking Shiitake Mushrooms We recommend Healthy Sautéeing shiitake mushrooms. We feel that this method also gives shiitake mushrooms maximum flavor. Healthy Sauté—similar to Quick Boiling and Quick Steaming, our other recommended cooking methods—follows three basic cooking guidelines that are generally associated in food science research with improved nutrient retention. These three guidelines are: (1) minimal necessary heat exposure; (2) minimal necessary cooking duration; (3) minimal necessary food surface contact with cooking liquid. Heat 3 TBS of broth over medium heat in a stainless steel skilled. When broth begins to steam add sliced mushrooms and Healthy Sauté for 7 minutes. It is best to stir constantly for the last 4 minutes of cooking. Toss with our Mediterranean Dressing and your favorite optional ingredients. For details see, Healthy Sautéed Shiitake Mushrooms . How to Enjoy A Few Quick Serving Ideas Shiitake mushrooms are traditionally added to miso soup. Healthy saute mushrooms with onions and garlic. Serve as a side dish or as a topping for chicken, beef, lamb or venison. To give your vegetable stock an extra depth, add dried shiitake mushrooms.

For a quick and easy Asian pasta dish, healthy saute shiitake mushrooms with snap peas and tofu. Season to taste and serve over buckwheat soba noodles (or your favorite type of pasta). WHFoods Recipes That Feature Shiitake Mushrooms Shiitake | Common Types of Mushrooms | Real Simple Common Types of Mushrooms See All Shiitake With meaty tan to dark-brown umbrella-like caps, shiitakes have a distinctively smoky flavor and taste best when cooked. Available fresh or dried, they work well in stir-fries as the flavor doesn’t fade next to ginger and garlic. Although the stems are too tough to eat and should be removed from the heads before cooking, you can use them to flavor stocks and sauces before discarding. Get tips, inspiration and special offers delivered to your inbox! Check Time Inc. Careers All products and services featured are selected by our editors. Real Simple may receive compensation for some links to products and services on this website. Real Simple is part of the Time Inc. Food Collection and the Time Inc. Lifestyle Network. Copyright © 2017 Time Inc. Lifestyle Group. Real Simple is a registered trademark of Time Inc. All rights reserved.

Reproduction in whole or in part without permission is prohibited. What Are Shiitake Mushrooms Good For? - Mercola.com What Are Shiitake Mushrooms Good For? Shiitake Mushroom Showcase Botanical name: Lentinula edodes Translated from Japanese, "shii" refers to the tree on which these mushrooms originally grew, while "také" simply means mushroom. These little beauties are venerated not just because of their primordial origin, but because of the many health-boosting properties they contain, discovered over centuries of ancient medicine. Having no roots, leaves, blossoms, or seeds, shiitake mushrooms fall into a special category: fungus. Famous for their rich texture and smoky flavor, they're the second most commonly cultivated edible mushrooms, readily available on market shelves worldwide. Compared with white button mushrooms, shiitakes are purported to have more than 10 times the flavor. This can intensify when they're dried and reconstituted by soaking in water. Although they still grow wild, China yields around 80% of the world market in production, although Japan held this distinction initially. Today, more than 200 growers in the U.S.

utilize the labor-intensive but superior "forest farming" method to produce shiitake mushrooms on hardwood logs. "Grow-at-home" kits prepared by mushroom specialty companies also maintain a lively business. Overseas, where oversight is limited, shiitake mushrooms are sometimes mass cultivated on sawdust blocks, using pesticides and fungicides that compromise the quality and safety of the finished product. Between forest-farmed shiitakes and the "mock-up" variety, the difference can range between $4 and $40 per pound, depending on the market. So when purchasing, look for the "certified organic" logo on the label to ensure you're getting the real deal. When purchasing, shiitakes should be firm, not moist or wrinkled. Keep them refrigerated in a paper bag for up to a week. Just before use, wipe them with a clean, damp cloth to prevent sogginess. Dried, they keep in the freezer for up to a year. Sautéing shiitake mushrooms gently is the best cooking method to keep the good stuff good, both taste-wise and nutritionally.

Health Benefits of Shiitake Mushrooms Comparing the vitamins, minerals, antioxidants, and phytonutrients between foods, shiitake mushrooms are completely unique. Copper figures most prominently, with 65% of the daily value per serving, significant because copper is one of the few metallic elements accompanied by amino and fatty acids, essential to human health. Linoleic acid is one. Since the body can't synthesize copper, our diets must supply it regularly. But researchers say that not only do few people eat adequate amounts of copper-containing foods, but copper deficiency can also be a factor in coronary heart disease development. Right behind copper is pantothenic acid and selenium, which provide 52% and 51% of the daily value, respectively. Riboflavin, niacin, zinc, and manganese play supportive roles, along with ergothioniene, an antioxidant that inhibits oxidative stress. Shiitake mushrooms also contain strong compounds having the natural ability to discourage inflammation, tumors, "bad" bacteria, harmful viruses, and, ironically, fungus. B vitamins such as B2, B5 and B6 are part of the package, providing energy by breaking down fats, carbs, and proteins.

Shiitake Nutrition Facts Iron 8% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie Studies on Shiitake Mushrooms Lentinan, a potent antifungal protein in shiitake mushrooms, was found to have cancer-preventing properties. One study resulted in slower development of smaller tumors after oral treatment with lentinan. 1 It also exhibited a reduction in the negative effects in the progression of HIV and ability of leukemia cells to proliferate. 2 Another study found that the spores (mycelia) of shiitake mushrooms can have protective abilities on the liver, suppress inflammation, and even have cancer-preventive properties for patients with chronic hepatitis. 3 Shiitake Mushroom Healthy Recipes: Chicken with Crimini and Shiitake Mushrooms Ingredients: ½ cup organic raw whipping cream 3 tablespoons dry sherry/marsala (optional) Procedures: Season chicken with salt and pepper, and add 2 teaspoons marjoram. Melt 1 tablespoon coconut oil with 1 tablespoon olive oil in large pan over moderate to high heat.

Add chicken to pan and sauté until just cooked through, about 7 minutes per side. Transfer chicken to plate; cover with lid to keep warm. Melt remaining tablespoon of coconut oil with 1 tablespoon of olive oil in same pan. Add mushrooms, onions, and 2 teaspoons marjoram. Sauté until mushrooms are brown and tender, about 6 minutes. Season with salt and pepper. Transfer to bowl. Combine broth, cream and sherry (if using) and remaining 2 teaspoons marjoram in same pan, boil until thickened and reduced to ½ cup, about 5 minutes. Season sauce with salt and pepper. Divide mushrooms among four plates. Top mushrooms with chicken. Spoon sauce over and serve. This recipe makes four servings. (From Healthy Recipes for Your Nutritional Type by Dr. Mercola) Shiitake Mushrooms Fun Facts Shiitake mushrooms still grow wild in mountainous regions of Asia, but nowhere in the United States or anywhere else. Scientists have discovered a possible correlation between typhoon wind patterns and the scattering of shiitake spores dispersed from one country to the other.

Summary It's no secret that shiitake mushrooms are one of the healthiest foods on the planet, used extensively in ancient Chinese medicine. Scientists have now proven that shiitake mushrooms offer antiviral, cholesterol-lowering and cardiovascular support, and amazingly, properties in just the right amounts to augment the immune system, revving it up or leveling it off where needed. Immune cells called macrophage, for instance, are responsible for identifying and removing potentially cancerous cells from the body, including colon cancer cells; enzymes called cytochrome are known to metabolize carcinogens in the body. At the same time, shiitakes enjoy gourmet status in the culinary world, which is why they're carefully produced through the labor-intensive method of forest farming. Sliced and sautéed with butter and parsley, they release a tantalizing flavor unknown to other foods.

Related Recipes Blood Type Diet Food Value: mushroom/ shiitake FRANCAIS: CHAMPIGNON/SHIITAKE General Description: Though originally from Japan and Korea, the delicious shiitake mushroom is now being cultivated in the United States (where it's often called golden oak ) in a number of states including California, Pennsylvania, Vermont, Washington and Virginia. The cap of the shiitake is dark brown, sometimes with tan striations, and can be as large as 8 to 10 inches across. The average size, however, is 3 to 6 inches in diameter. The meaty flesh has a full-bodied (some say steaklike), bosky flavor. Shiitake stems are extremely tough and are therefore usually removed. Don't throw them out, however - they add wonderful flavor to stocks and sauces. Discard the stems after they've been used for flavoring. Though both fresh and dried shiitakes are now available almost year-round in many supermarkets, they're very expensive. Spring and autumn are the seasons when fresh shiitakes are most plentiful. Choose plump mushrooms with edges that curl under. Avoid any with broken or shriveled caps.

The versatile shiitake is suitable for almost any cooking method including sauteing, broiling and baking. Shiitake mushrooms are also called Chinese black mushrooms and forest mushrooms. BLOOD TYPE DIET VALUES Mushrooms | Food Source Information References Key Facts Mushrooms are a good source of B vitamins and they are the only source of vitamin D in the produce section and usually the highest source of selenium. Of 300 edible mushroom species, 30 have been domesticated and 10 are grown commercially. Agaricus spp. are the leading mushroom crop worldwide, and accounted for approximately 98% of the total U.S. mushroom production from 2012-2013. Oyster (Pleurotus spp. ) and shiitake mushrooms rank second and third respectively in worldwide production. Pennsylvania produces about half of the U.S. mushroom crop; California and Florida rank second and third respectively in mushroom production. Production systems for domesticated varieties vary by type of mushroom, including indoor and outdoor systems. Either natural or synthetic substrates may be used.

Wild harvest remains the largest source of commercially important mycorrhizal species (such as truffles, chanterelles, and morels), despite scientific advances in domestication. Food safety issues associated with edible mushrooms have most frequently been attributed to improper food preservation and handling. Introduction Mushrooms are unique in the produce section because they are fungi and not vegetables. What we typically think of as a mushroom is the fleshy, spore-bearing fruiting body of a fungus. The mushrooms we eat are generally composed of a stipe (stem), a pileus (cap), and lamellae (gills). There are, however, many morphological varieties of mushrooms and not all varieties have these features. There are approximately 14,000 different species of mushroom, many of which are inedible. Mushrooms form from a small structure called a primordium which grows on some type of substrate. The primordium enlarges into an egg shaped structure composed of hyphae, called a “button.” Mycelium, called the universal veil, surrounds the button initially. As the button grows, the veil breaks. Remnants of the veil on mature mushrooms often appear as warts or may be found hanging from the cap.

The most popular species of edible mushroom is actually sold in three different forms. The white button, cremini, and Portabella mushrooms are all the same species — Agaricus bisporus. Portobello mushrooms are the mature form of the species and cremini mushrooms are simply a different pigmented variety from the white button. Other commercially available species include oyster, shiitake, chanterelle, enoki, porcini, lion’s mane, and morel. In 2012 -2013, there were 298 mushroom growers in the U.S. who produced nearly 896 million pounds of mushrooms worth an estimated $1.11 billion. Pennsylvania (546 million pounds) and California (118 million pounds) are, by far, the leading producers of mushrooms but it is becoming more common for small-scale producers to sell to restaurants and at farmers’ markets. Common Edible Varieties Images from The Mushroom Council ( ). Foodborne Outbreaks There are few documented cases of foodborne illness due to pathogens associated with mushrooms in the U.S.

A multistate outbreak of Staphylococcal food poisoning was associated with canned mushrooms imported from the People’s Republic of China. In 1989, a reported 102 people in Mississippi, New York and Pennsylvania became ill shortly after eating products made using the canned mushrooms. Staphylococcal enterotoxin was isolated from unopened cans in several establishments. Spoilage prior to processing likely created an anaerobic environment which inhibited the normal microbiota present on mushrooms allowing Staphylococcus aureus to grow and produce the enterotoxin. The toxin was heat stable and thus survived the canning process which kills bacteria. A restaurant-associated outbreak of Salmonella Heidelberg was linked to improperly handled mushrooms, the previously canned mushrooms may have come in contact with raw meat and poultry products. To contribute to the Mushroom-associated Foodborne Outbreak section, please follow this link: Production Photo by Orebokech. The general process for farming mushrooms involves six sequential steps, outlined below for Agaricus species. The process is similar for other species, with the following slight process differences by species.

Oyster mushrooms are farmed by a similar process, but require more humidity and fresh air and grow in tubular plastic bags rather than horizontal racks. Shiitake mushrooms are farmed using either natural oak logs or synthetic “logs” made from oak sawdust packed in poly bags. Enoki mushrooms are farmed in plastic bottles at colder temperatures (45°F) and only produce one set of fruiting bodies per crop. Beech mushrooms are farmed similarly to Enoki mushrooms, but at higher temperatures (60-64°F). Maitake mushrooms are farmed on synthetic “logs” similar to shiitake mushrooms, and only produce one set of fruiting bodies per crop. Phase I composting– Making the compost: The first phase of composting begins by mixing and wetting the bulk compost ingredients on a large concrete slab, called a wharf. Bulk compost ingredients may be natural (manure) or synthetic. Compost can include straw, peat moss, soybean or canola meal, chicken manure, horse bedding straw, grape must from wineries, potash, urea, ammonium nitrate and/or lime. Nitrogen and gypsum supplements are added by topdressing the compost pile.

A compost turner is utilized to mix and aerate the compost, and water is added as the bulk ingredients are mixed. The mixture is then stacked in piles with tight sides and loose centers, or ricks. Resulting conditions favor the growth of naturally occurring aerobic microorganisms, which produce heat through aerobic fermentation. Turning the hot (145°F – 175°F) compost pile regularly prevents conditions favoring the growth of anaerobes. Phase I composting usually occurs outdoors, and takes 7-14 days to complete. Phase II composting – Finishing the compost: During this phase, which lasts 10-14 days, the compost is pasteurized to kill any pests present in the compost and remove ammonia formed during Phase I composting. High-temperature and low-temperature protocols are available. In the high-temperature protocol, the compost is heated to >145°F for 6 hours either through the naturally occurring heat produced by microorganisms or though added steam. After 6 hours, the temperature is lowered to 140°F, then the compost is allowed to cool at a rate of 2-3°F per day until the ammonia is dissipated.

During the low temperature protocol, the compost is heated to approximately 126°F using the same methods as in the high temperature protocol, then the temperature is lowered by about 2°F a day for 4-5 days until the ammonia is dissipated. Pasteurization is typically computer controlled, closely monitored, and well documented. Spawning: During this phase, the compost is inoculated with commercially produced mycelium (mushroom spawn) and held under controlled conditions to allow the spawn to colonize the substrate. This period, called the spawn run, generally takes 14-21 days. Casing: In this step, casing (a top-dressing of clay-loam field soil mixed with peat moss, ground limestone and occasionally spent, reclaimed mushroom substrate) is applied to the spawn-run compost and the crop is heavily watered. The casing acts as a water reservoir, and is where thicker mycelia (called rhizomorphs) form. After casing, the compost is kept at approximately 75°F for 5 days with high relative humidity, then the temperature is lowered by 2°F per day until young mushrooms (pins) form.

Although casing may be pasteurized either on farm or by commercial suppliers prior to receipt, recent research suggests that pasteurization of casing may not be beneficial as it may destroy microorganisms that competitively inhibit the growth of Listeria monocytogenes. Pinning: When the rhizomorphs change from the vegetative growth stage to the fruiting growth stage, young mushrooms, called pins, push up through the casing layer. Pins develop in response to the introduction of fresh air into the growing room, lowering the ambient concentration of carbon dioxide. The timing of fresh air introduction affects both yield and quality of the harvest, and is best performed when the mycelium shows on the surface of the casing. Cropping: During this phase, mature mushrooms are harvested in 3-5 day periods called “breaks.” A complete harvest usually takes 30-42 days, but can go on for up to 150 days. Food Safety There are several pathogens that are of concern in mushroom production. Campylobacter, a leading cause of bacterial enteritis was isolated from mushrooms sampled in retail markets.

Clostridium botulinum is of particular concern in mushroom production and improper home preservation has been linked multiple times to illness and death. The spore forming bacterium can thrive in improperly packaged mushrooms. Mushrooms’ high rate of respiration can rapidly create an anaerobic environment within sealed plastic packages which favors growth of C. botulinum and ultimately production of botulinal toxin. The general recommendation for consumers is to store mushrooms in the refrigerator, unwashed in a paper bag, to prevent trapping moisture which will promote spoilage. Wild edible mushrooms. Photo by Carl F. Bagge. Wild Mushrooms The vast majority of food illness associated with mushrooms is from the consumption of wild picked mushrooms. Wild mushrooms may contain several toxins, such as muscimol and muscarine, which can cause vomiting, diarrhea, confusion, visual disturbances, salivation, and hallucinations. Some mushrooms even contain toxins which can cause hepatic and renal failure leading to death. Domestic, farm raised mushrooms are an incredibly safe and nutritious food; wild mushrooms should only be consumed under the guidance of a trained mycologist, or mushroom expert who meets criteria required for wild mushroom identification by state or local health departments.

Cooking or drying can not reduce the toxicity of poisonous mushrooms. Nutrition Nutritionally, mushrooms are often grouped with produce but they add some nutrients not found, or found in limited amounts, in other produce. Five medium raw mushrooms have only 20 calories, no fat, and provide 3 grams of protein, 3 grams of carbohydrate, and 1 gram of dietary fiber. They are often marketed as a “meat replacer” due to their protein content and fleshy texture. Mushrooms are a good source of the B vitamins riboflavin, pantothenic acid, and niacin. They also provide several important minerals such as selenium, ergothioneine, copper, and potassium. Consumption In the United States, the most popular varieties of mushrooms include the “whites” (agaricus), criminis, portabellas, and shiitakes. In 2009, Americans consumed an average of 3 pounds of mushrooms per person. Of the total amount, 2.2 pounds were fresh mushrooms and 0.8 pounds were processed mushrooms.

In the 2006-2007 Population Atlas Survey of Exposures, 33.5% of the survey cohort reported eating fresh mushrooms within the past 7 days. References 176389 {ME7P6CEM};{XWIPHEIP};{XWIPHEIP};{XWIPHEIP};{XWIPHEIP};{XWIPHEIP};{XWIPHEIP};{GHIFDG57};{GHIFDG57};{5EQKACU5};{5UZJVNVF};{M7KFVFVH};{PEFZQW9G};{DMRIAM27};{6CGMD94M};{9PPQCESH};{PEFZQW9G};{PEFZQW9G};{PEFZQW9G};{EWTQID6K};{EWTQID6K};{EWTQID6K};{8FEA7FIT} vancouver default ASC no 1517 Beetz, Alice, and Michael Kustudia.

“Mushroom Cultivation and Marketing – Horticulture Production Guide. ” National Sustainable Agriculture Information Service. 2004. (accessed March 06, 2014). Cooperative Extension Service. “Truffles & Other Edible Mycorrhizal Mushrooms. ” University of Kentucky, College of Agriculture. n.d. (accessed March 06, 2014). U.S. Army. “MIL-HDBK-3006C Appendix R, MUSHROOMS. ” DEPARTMENT OF DEFENSE MILITARY HANDBOOK GUIDELINES FOR AUDITING FOOD ESTABLISHMENTS. June 1, 2008. Authors Shiitake Mushroom Recipes - Allrecipes.com Shiitake Mushrooms Shiitake Mushroom Recipes Looking for shiitake mushroom recipes? Allrecipes has more than 100 trusted shiitake mushroom recipes complete with ratings, reviews and serving tips. Get Allrecipes Magazine! Top-rated recipes, party ideas, and cooking tips to inspire you year-round. Get a full year for just $7.99!

Shiitake Mushroom | Memorial Sloan Kettering Cancer Center How It Works Only a few studies have evaluated shiitake mushroom extract, with mixed results. Lentinan, a polysaccharide extracted from shiitake, may help extend the survival of patients with some cancers when used with chemotherapy, but additional studies are needed. Some of the medicinal properties of shiitake mushroom are attributed to a sugar molecule named lentinan , on which extensive research has been done. In laboratory tests, lentinan does not kill cancer cells directly, but enhances a number of aspects of the immune system, which may aid in the slowing of tumor growth. Lentinan also kills viruses and microbes directly in laboratory studies. Most studies involving lentinan involve intravenous or intramuscular injections. It is uncertain whether the ingestion of shiitake mushrooms provides similar effects. One clinical trial has shown shiitake extract alone is not an effective treatment for prostate cancer. More studies are needed. Purported Uses To prevent and treat cancer A shiitake extract was found to be ineffective for the treatment of prostate cancer.

However, an oral formulation of lentinan was shown to be effective in extending survival in patients with stomach, colorectal, pancreatic, and liver cancers. Larger studies are needed to confirm this effect. To lower high cholesterol Compounds in shiitake have cholesterol-lowering effects in lab studies, but there is no proof from clinical trials of their ability to also lower cholesterol in people. To stimulate the immune system Lentinan stimulates the activity of certain immune cells in lab studies and in people. However, it is unclear if lentinan or shiitake are effective in treating diseases such as AIDS and cancer. To treat infections Although lab studies suggest antiviral and antibacterial properties, there is no scientific evidence to support this use in humans. Clinical Summary Shiitake mushroom, native to East Asia, is cultivated worldwide for its purported health benefits. The fresh and dried forms of the mushroom are commonly used in East Asian cooking. It is also valued as an anticancer agent. Lentinan (1,3 beta-D-glucan), a polysaccharide isolated from shiitake is thought to be responsible for the mushroom’s beneficial effects.

Although it has been shown to have anticancer effects (1) (34) (35) (36) , lentinan is considered a biological response modifier, rather than having a direct cytotoxic effect on tumor cells (37) . Studies conducted with shiitake extracts in vitro and in animal models reveal immunostimulatory (4) , antiviral (31) , hepatoprotective (5) (38) , antihypercholemic (39) , antiproliferative (4) , cytotoxic (21) , antimutagenic (6) , and anticaries (7) properties. Latcripin-13 domain isolated from shiitake was shown to exhibit antitumor activity in lung cancer cells (40) . In a randomized dietary intervention in young adults, eating shiitake mushrooms for 4 weeks altered immune function (41) .

An orally administered shiitake mycelial extract decreased the incidence of chemotherapy-associated adverse effects in a small study of patients with advanced gastrointestinal cancer (22) , but a polysaccharide/oligosaccharide complex from shiitake extract failed to show effectiveness in the treatment of prostate cancer (8) . More well-designed studies are needed to establish shiitake as a useful adjunct to cancer treatment. Mechanism of Action Shiitake mushroom supplementation enhanced gut immunity by upregulating interleukin (IL)-23 secretion in a murine model of acute dextran sodium sulfate-colitis (29) . Shiitake extracts and the polysaccharide lentinan exerted antiviral effects, by acting on initial replication processes of poliovirus type 1 (PV-1) and bovine herpes virus type 1 (BoHV-1) (31) . Another polysaccharide isolated from shiitake exhibited antibacterial effects in mice by increasing T-helper (Th1) cell immunity, resulting in activation of macrophage-mediated immune response (32) .

The isolated protein lentin exhibited antifungal properties, inhibited proliferation of leukemic cells, and suppressed activity of human immunodeficiency virus-1 (HIV-1) reverse transcriptase (3) . Shiitake consumption in adults altered immune function via increased proliferation of gamma delta-T and NK-T cells, increased secretory immunoglobulin A in saliva, increased IL-1alpha, IL-4, IL-10, and tumor necrosis factor (TNF)-α levels, and decreased macrophage inflammatory protein-1alpha/chemokine C-C ligand 3 (MIP-1alpha/CCL3) levels (41) . A low-molecular-weight lignin from shiitake inhibits hepatitis C virus by binding to viral apolipoprotein E (apoE) before interacting with cell surface heparan sulfate (38) .

Eritadenine from shiitake may exert antihypercholemic effects and regulate lipid metabolism by inhibiting S-adenosyl homocysteine hydrolase activity, and both eritadenine and shiitake mushroom supplementation upregulated CYP7A1 mRNA expression which was decreased in hypercholesterolemic mice (39) . High doses of shiitake mushroom prevented obesity in rats by increasing plasma triacylglycerol accumulation in the liver (30) . Dried shiitake extract caused apoptosis in human hepatocellular carcinoma (HepG2) cells by mediating caspase-3 and -8 pathways (21) . Inhibition of lung cancer cells by the Latcripin-13 domain isolated from shiitake was due to apoptotic induction (40) . Anticancer effects of the polysaccharide lentinan (1,3 beta-D-glucan) may be due to its ability to suppress cytochrome P450 1A enzymes that are known to metabolize procarcinogens to active forms (2) .

Polysaccharides SLNT1 and JLNT1 isolated from the mushroom also demonstrated antitumor effects by increasing serum IL-2 levels and TNF-α production, and by inducing apoptosis in tumor cells in mice (33) . Adverse Reactions Case Reports Hypersensitivity pneumonitis: In a lung cancer patient following exposure to shiitake spores (10) , and in a 37-year-old man following inhalation of shiitake mushroom spores (23) . Dermatitis, photosensitivity, eosinophilia, and gastrointestinal upset: Following prolonged consumption of shiitake powder (11) (12) . Shiitake dermatitis, flagellate erythema: Patterns of whiplike, linear, erythematous wheals after consumption of raw or even cooked shiitake mushrooms which has been associated with toxic reactions to the constituent lentinan (24) (25) (26) (27) (42) (43) (44) (45) (46) (47) .

Intermittent dermatitis over a 16-year period: Linked to consumption of shiitake mushrooms in a 45-year-old male (19) . Esophageal symptoms: Linked to a food allergy in a 37-year-old man following consumption of shiitake mushroom (20) . Small bowel obstruction: Caused by ingestion of a whole shiitake mushroom, resulting in necrosis and mucosal damage in the small intestine (28) . Foodstuff: Chinese Dried Black Mushrooms (Shiitake) | Sybaritica Foodstuff: Chinese Dried Black Mushrooms (Shiitake) by sybaritica on June 27, 2013 When I first tasted Chinese Black Mushrooms back in the mid 1980’s, they were not at all well known in my corner of the world. They were introduced to me by a Chinese room-mate I had in my second year of law school and it is quite a few years before I ever saw them for sale in local stores.

Since then, though, they have become a staple in my pantry and I would say that rarely a week passes that I do not include them in at least one meal or another. These days, the dried, and even the fresh variety, are fairly easy to come by and most people are somewhat familiar with them, albeit usually by the Japanese name, ‘Shiitake’. Still, although the mushrooms are almost ubiquitous, and the number of people who have never tasted them is diminishing, they don’t yet seem to be common in the kitchens of non-Asian Canadians. This is a shame really, as, aside from being extremely versatile, these little fungi, in their dried form, pack an umami punch that is nothing short of amazing… In Chinese, the generic term for this type of fungus is香菇 (xiāng gū), which translates as ‘fragrant mushroom’. This broad group, however, is subdivided further according to quality and you will also find them sold as either冬菇 (dōng gū), or ‘winter mushroom’, and花菇 (huā gū), meaning ‘flower mushroom’.

Very generally speaking, any Chinese Black Mushroom can qualify as a ‘fragrant mushroom’, while winter mushrooms (supposedly better in the colder months) are regarded as higher quality, and the ‘flower mushrooms’ held to be the best of the lot. Here you can see three different grades of black mushroom. The one on the left, which we can call simply ‘fragrant mushrooms’, are exceptionally thin, with little curl at the edges and, while cheap, are definitely not the best quality. The next two, are clearly much thicker and ‘meatier’, with the middle type (a Japanese export) being of sufficiently good quality to rate being called ‘winter mushrooms’. The third kind, on the right, illustrates the characteristic ‘cracked’ surface pattern giving rise to the name ‘flower mushroom’. Supposedly, these are the best to buy (and can be expensive) but you should be aware that some unscrupulous sellers actually cut patterns into cheaper sorts. I actually rather suspect that the ones here may have had that done as the pattern seems just a bit different than other more expensive mushrooms I have bought and, though still very good, I actually think the middle variety are better.

In purchasing, price is something of a (limited) indicator of quality, but thickness and aroma should be your main guides. If possible, always buy from stores where the mushrooms are available in bulk and you can feel and smell them before purchasing. Poor quality mushrooms will have a faint, dusty smell while the better ones will have a very strong aroma that is both earthy and richly redolent of meat, sometimes with the faint sort of tang you get with really fresh beef. The mushrooms need to be reconstituted before use and I find that simply soaking for an hour or so in very hot water is sufficient. Many sources, however, insist that the only proper way to soak them is in cold water overnight and it is claimed that this produces the best results. To be honest, though, I find the quicker method perfectly acceptable in terms of the end result. In either event, you can, as many cookbooks will tell you, save the soaking water for use in soups or stock but I would add the caveat that you taste it first. Sometimes, the flavor can be quite harsh, almost bitter, and, while this is okay in very robust dishes, you might not want to use it for anything more delicate.

By the way, although it is not shown in the above picture, I generally use a weight of some sort (a small plate or the like) to keep the mushroom submerged as they will stubbornly remain afloat for an extended period if you do not. As they soak, you will probably notice that the aroma becomes noticeably stronger to the point that you may even be able to smell it from outside the kitchen if your nose is sensitive enough. After soaking, you can use the mushrooms whole or in pieces but, either way, you need to excise away the stem as even the smaller ones (let alone the elephantine one on the left) always remain too tough to eat. Don’t throw them away, though; the flavor in the stem is every bit as strong as in the flesh and you can save them to add to your stockpot later. By the way, if you look closely at the mushroom in the middle, you can see some lighter patches amidst the darker brown-gray and this means that a little longer soaking is required. Usage Basically, you can employ this variety of mushroom anywhere you would use any other kind.

The fresh kind are interesting but the dried will add a depth of umami richness that is unrivalled with other sorts; a possible exception being Porcinis . Even there, though, the Black mushrooms are superior in that both the texture and flavor persists no matter the length of cooking. Indeed, it seems that, no matter how much flavor the mushrooms give up to a dish, they still retain a meaty bite and savory taste indefinitely. Shiitake shine in soups or one-pot dishes, but they are also frequently added to stir-fries or steamed dishes. I most often use them chopped or sliced, either in dumpling fillings or added to rice and the like, but they are also delicious stewed whole or stuffed. I will be doing one or two of the latter sort of delicacy in the near future so, please, stay tuned for my posts… Sautéed Shiitake Mushrooms recipe | Epicurious.com Very tasty! I added asparagus to mine and left out the water. fionacastleb from Sacramento, CA / Flag if Inappropriate I believe no water is needed here as the mushroom itself will produce water when cooked. Just saying from experience.

sweetzlyn from Singapore / Flag if Inappropriate Wanted to know if you can use dried shiitake mushrooms for this recipe. Also how long do I soak the dried shiitake mushrooms? A Cook from Hawaii / Flag if Inappropriate Can I use dried shiitake mushrooms to make this recipe? I know if need to soak them first, but for how long and should I save the soaking water to use for the water I will be adding? Grandmafay1 from Antioch, Ca / Flag if Inappropriate I believe you left the 2 tablespoons of water out of the ingredient list... I like to line everything up before I start and I realize most everyone has water, however, it makes me feel that this small error is happening a lot more recently, just saying... where is the water in ingredient list? travler from Florida /

Question: Shiitake is what type of foodstuff?
Answer: Mushroom